STEAK DONENESS TEST

Checking for doneness – this is truly the most important part, many steaks are ruined by overcooking, remember, the steak will continue to cook as it rests, very important or else the steak will be ruined! See my steak doneness test. A practiced poke with your finger and you will eventually be able to judge the approximate doneness of your steak. Use the list below as a guide, but experience is the best teacher.

VERY RARE STEAK

Feels soft and squishy, like touching your cheek. Internal temp of 26-28 degrees C or 78-82F.

RARE STEAK

Soft and yielding to the touch, like poking your cheek with your finger. Internal temp of 49-51 degrees C or 120-124F.

MEDIUM-RARE STEAK

Yields gently to the touch, like poking your chin on the fleshiest part. Internal temp of 55-57 degrees C or 131-134F.

MEDIUM STEAK

Yields only slightly to the touch, beginning to firm up, again like your chin would feel if you pressed with your finger. Internal temp of 60-63 degrees C or 140-145F.

MEDIUM-WELL STEAK

Firm to the touch, like pressing your forehead. Internal temp of 65-69 degrees C or 149-156F.

WELL-DONE STEAK

Hard to the touch, does not give way. Internal temp of 71C or 160F and over.